Herb koftas with warm yoghurt sauce

1. 1

   Put the lamb, two-thirds of the spring onions, garlic, spices, dried mint, fresh herbs (reserving some to garnish) and bicarbonate of soda into a mixing bowl and season very generously with salt and pepper. Use your hands to work the ingredients together really well until you have an evenly combined smooth paste, then roll the mixture into 35-40 balls.

2. 2

   Heat a drizzle of oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Once the pan is hot, add the meatballs and fry on one side for 3-4 minutes, then turn and fry on the other side for 3-4 minutes before shaking the pan to finish frying the other sides. You can cook them in batches to make this easier and avoid overcrowding the pan.

3. 3

   Meanwhile, put the yoghurt into a saucepan, season with salt and pepper and heat gently (to avoid curdling) until hot, then remove from the heat.

4. 4

   Melt the butter with the dried mint and pul biber chilli flakes in a separate small saucepan.

5. 5

   Once the meatballs are cooked, transfer to the paper-lined plate to drain, then place them on a platter, pour over the yoghurt and drizzle with the melted butter. Scatter with the reserved spring onions and chopped herbs to serve.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.